| No violation noted during this evaluation. | 11/19/2014 | Physical Recheck |
- Storage and maintenance of wet and dry wiping cloths
Observation: Wiping cloths stored in soap water between use. Store wiping rags in sanitizer between use.
- Handwashing signage
Observation: All handsinks are required to have a handwashing sign. this is a repeat violation. Mens and womens restroom, employee restroom, bar, and prepline handsinks require a sign. Signage is available free at www.profoodsafety.org
- Warewashing equipment
cleaning agents and wash solution temperatures
- Posting of a valid license
Observation: Post current license readable to consumer.
- Plumbing system maintained in good repair
Observation: Drain leaking on waitstaff handsink.
- Hand drying provided
Observation: Prep line handsink was not stocked with paper towels at inspection. Corrected at inspection.
- Posting inspection reports
Observation: Post most recent inspection report in public area readable to consumer.
- Disclosure of menu items offered or served raw or undercooked
Observation: Senior, lunch, and dinner menu does not identify which foods of animal origin which are offered less than fully cooked.
- Handwashing cleanser, availability
Observation: Prep line handsink soap was not provided at inspection. corrected at inspection.
- Mechanical warewashing equipment, hot water sanitizing temperatures
Observation: Warewasher is not consistently hitting 180 in the final rinse cycle. Temperature drops with each cycle.
|
11/05/2014 | Regular |
- Food temperature measuring devices are provided and readily accessible
- Trichina control for pork prepared at retail
Menu has an in house bacon wrapped fillet steak. Bacon must be certified as having been treated for trichina for use on beef steaks.
- Test kit provided and used to measure sanitizing solution concentration
Provide chlorine test papers.
- Handwashing signage
Post handwashing signs to restrooms, prep line handsink, dish area handsink, waitstaff salad area handsink. Signs are available free at www.profoodsafety.org
- Posting of a valid license
- Plumbing system repaired according to law
Non critical repair stripped faucet food prep sink.
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Floor in hard to reach areas requires a more thorough cleaning.
- Eating, drinking, or using tobacco
- Sanitization of food contact surfaces - before use and after cleaning
Glasswasher not dispensing sanitizer at inspection. Corrected at time of inspection
- Responsibilities of Permit Holder
|
09/17/2013 | Routine |
- Plumbing system repaired according to law
Non critical repair stripped faucet food prep sink.
- Handwashing signage
Post handwashing signs to restrooms, prep line handsink, dish area handsink, waitstaff salad area handsink. Signs are available free at www.profoodsafety.org
- Sanitization of food contact surfaces - before use and after cleaning
Glasswasher not dispensing sanitizer at inspection. Corrected at time of inspection
- Posting of a valid license
- Eating, drinking, or using tobacco
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Floor in hard to reach areas requires a more thorough cleaning.
- Trichina control for pork prepared at retail
Menu has an in house bacon wrapped fillet steak. Bacon must be certified as having been treated for trichina for use on beef steaks.
- Test kit provided and used to measure sanitizing solution concentration
Provide chlorine test papers.
- Food temperature measuring devices are provided and readily accessible
- Responsibilities of Permit Holder
|
09/17/2013 | Routine |
- Handwashing signage
Post handwashing sign to each handsink. Signs are available free at www.profoodsafety.org
|
08/28/2012 | Routine |
Restaurant representatives - add corrected or new information about Catfish Charlie's, 1630 E 16th St, Dubuque, IA 52001 »